Catering By Sikora--Inspired by Bobby Q
Wedding Caterer
+1 602-350-6286
Standalone profile
The Menuevents on the kitchen's roster
Standing Servicepractice overview
Catering By Sikora—Inspired by Bobby Q provides full-service catering from Phoenix for weddings, corporate functions, and other occasions. Its documented offerings include buffet packages, hors d’oeuvres, action stations, desserts, beverages, dinnerware, upgrades, delivery, breakfast, boxed lunches, lunch, dinner, Mexican cuisine, and BBQ packages. Event planning is available by phone or online.
Catering By Sikora—Inspired by Bobby Q operates from 8501 N 27th Ave in Phoenix and provides full-service catering for weddings, corporate functions, and other occasions.
The company’s documented service range includes buffet-style packages, hors d’oeuvres, action stations, desserts and beverages, dinnerware, upgrades, and delivery services.
Menu formats include breakfast, boxed lunches, lunch catering, and dinner catering, giving event organizers options for workplace meals, receptions, and larger gatherings.
The culinary offerings highlighted by the business include Mexican cuisine and BBQ packages, with additional menus presented for Italian cuisine.
Catering By Sikora also identifies preferred venues in the Phoenix-area region, including Desert Foothills, The Cabins at Strawberry Hill, The Willow, and Fort McDowell Adventures.
Its website provides event-planning information and a booking request option.
For a particular event, confirm the menu selection, guest count, delivery or service requirements, venue coordination, and scheduling details directly.
The listed contact number is +1 602-350-6286, and the website is cateringbysikora.com.
Mise en Placebooking facts
- Phone+1 602-350-6286
- Sitecateringbysikora.com
- Kitchen base8501 N 27th Ave, Phoenix, AZ 85051, United States
- SpecialtyWedding Caterer
Regional Planningdetails to verify for this event
Local requirements and venue rules can vary in Phoenix, AZ. Before booking, ask the caterer and venue which permits, insurance documents, kitchen-access rules, delivery windows, alcohol-service requirements, taxes, and fees apply to this specific event. Treat the written proposal and current local guidance as the source of truth.
Consider Before You Callfive questions to bring to the booking
- What's the minimum headcount for a corporate booking, and is there a separate weekday vs. weekend rate?
- How far in advance do weddings book up, and is a tasting offered before the contract is signed?
- What's the server-to-guest ratio you staff at, and is bar service an additional package?
- What is included in the per-head price — appetizers, dessert, non-alcoholic drinks, gratuity, taxes?
- Do you carry a current health-department permit and a certificate of insurance the venue can request?
Table Questionsfrequent asks at the booking
- How is catering priced — per head or per dish?
- Pricing formats differ by caterer and event. Ask for a written proposal that identifies food, beverages, staffing, rentals, delivery, setup, taxes, fees, and any optional upgrades as separate line items.
- How far ahead should the kitchen be booked?
- Availability depends on the date, guest count, menu, staffing needs, and venue. Contact the caterer with those details and ask for the reservation deadline, deposit terms, and final headcount date in writing.
- Drop-off versus full-service — what is the practical difference?
- Do not rely on the label alone. Ask exactly who delivers, sets up, serves, clears, handles beverages, supplies equipment, and coordinates with the venue, then compare that written scope across proposals.
- How is the menu tasting handled?
- Ask whether a tasting is available, what it includes, what it costs, who may attend, and whether changes made afterward will alter the quote. The caterer's written tasting policy should control.
- What is the difference between a wedding caterer and a regular caterer?
- Directory categories describe public listing signals, not a guarantee of current scope. Ask about recent events similar to yours, the service timeline, staffing plan, venue coordination, and what is included in the contract.
- Tipping and service charges — how do they work?
- Ask the caterer to define every service charge, administrative fee, gratuity, and optional tip in the written quote. Do not assume one line item is distributed to staff unless the contract says so.